Showing retention factors for Polyphenols, total in Swede, raw with the process blanched Food Processing
Yield factor value: 0.92 (Swede boiled, NL LCW, BERGSTROM 1994_GAINS-AND-LOSSES)
Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor
Calculated Mean Retention Factor Value
| mean RF value | Min | Max | SD | n |
|---|---|---|---|---|
| 0.80 | 0.80 | 0.80 | 0.00 | 1 |
Original Retention Factor Values used to Produce Mean
Puuponen-Pimia R., Hakkinen S.T., Aarni M., Suortti T., Lampi A.M., Eurola M., Piironen V., Nuutila A.M., Oksman-Caldentey K.M. (2003) Blanching and long-term freezing affect various bioactive compounds of vegetables in different ways. Journal of the Science of Food and Agriculture 83:1389-1402
| Retention Factor | Food Before Processing | Food After Processing | Content Before Processing | Content After Processing | Units |
|---|---|---|---|---|---|
| 0.80 | Swede | Swede, blanching, 99°C, 4 min | 66.11 | 57.55 | mg/100 g fresh weight |